Lubiya (Sephardi Israeli Black-Eyed Pea Soup)

A light, flavorful soup that works perfectly as a quick lunch or light vegan main course.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2  onions, chopped
• 4  garlic cloves, chopped
• 2  serrano peppers, seeded and chopped
• 1 (15 ounce) can black-eyed peas, drained
• 1 (10 ounce) can diced tomatoes, undrained
• 1  pint vegetable broth
• 1  teaspoon ground cumin
• 1  teaspoon ground turmeric
• 1  teaspoon kosher salt
• 1  ounce fresh cilantro, chopped, divided
• 1⁄2  lemon, juice of

Directions

1. Heat the oil in a pan over medium-high heat. Add the onions, garlic, and serrano peppers, and cook for 5 minutes or until the onion is soft.
2. Stir in the black-eyed peas, diced tomatoes, chicken stock, cumin, turmeric, salt, and half of the cilantro. Bring to a boil, then lower the heat and simmer for 30 minutes.
3. Remove from heat and stir in the lemon juice and the remaining cilantro. Serve.